Braised Pork Belly : Butanokakuni (serve for 10)
This is my original simple recipe of "Braised Pork belly" : ever-popular menu in our family. This is very popular with our family. Especially my son speaks very highly of it. This food can also last one week in the refrigerator or at a cool room temperature,
So I always cook a lot. However, we run out soon:)
Just try this melt, soft ,thick and delicious this dish.
Total Time: 1.5hours
Ingredients:
2.2kilogram or 5lb pork side (pork belly)
9 cups of water ( just enough to cover the pork belly )
2otbsp(table spoons) or 340gram dark soy sauce
16tbsp or 144gram sugar
14tbsp or 238gram mirin
(if you don't have it , use 1/2cup sake instead of mirin, and add some sugar)
1/2tsp (tea spoon) sea salt
4-6cm or 1.5-3 inches fresh ginger root , thinly sliced
4-9 garlic cloves by size, sliced
a little chili powder or 1/5tsp toubanjyan (broad bean chili paste)
a little pepper
begeable (leak, carrot,cabbage onion, parsley and celery and so on)
3tbsp miso (if you have)
green onion or leak, cut into 5-6 cm or 2-3 inches long pieces ( added as a garnish)
how to:
(1) Brown the pork on all sides on medium heat in a frying pan.
(2)Boil water in a stock pot or a large pot and add pork, ginger and garlic .
(3)Cook on medium heat for 5 or so minutes and skim the scum from broth.
Cover it and simmer the pork for about 10 minutes
(4)Put soy sauce, sugar, mirin , salt, chili powder, pepper,
and bege and turn down the heat to low.
(5)Cover it tightly.
(6)Simmer the pork for about 30 minutes
(7)Add miso and continue cooking for about 5 minutes, then let it cool down.
(8)Remove the pork that you want to serve , put it and broth into frying pan ,
boil the liquid down until it is half gone .
(9)Serve the pork garnished with lots of green onion and mustard
( if you like).
It's very plain sailing, isn't it?
